10.7.17

Vegan Chocolate Chunk PB Blondies

Last week I made these healthy vegan blondies (similar to brownies minus the chocolate so they are blonde haha) with chocolate chunks and peanut butter. They were delicious and did not last long in our house! My toddler twins have not had chocolate much so far in their lives and they absolutely loved the chocolate chunks on top but it was a little messy! I avoided melted chocolate finger prints on our white walls but just! 

I have popped the recipe below. I hope you enjoy it and leave a comment or tag me on Instagram if you make it/ have questions. 


8.7.17

Vegan Baked Chocolate Glazed Sprinkle Donuts

Happy Saturday! I have the perfect recipe for you to make this weekend! I promise you won't regret it!

These healthy donuts are my absolute favourites! I have made them 3 times already and they were a bit hit with my hubby and twins! So go and make them!

Plus this recipe is super simple and uses very simple ingredients. You can swap the coconut sugar for normal sugar to make it even more simple!

Still healthier than normal donuts are these are baked not fried and low in fat and lower in sugar! win win!

7.7.17

Vegan Alphabet Pasta & Lentil Soup

Hi everyone!

I made this healthy vegan soup the other night when the twins and I were fighting a cold. I remember eating alphabet or star shaped pasta as a little girl growing up when I was sick. And tomato and alphabet pasta soup by my grand-ma was my favourite soup!

I hope your little ones will enjoy it. James preferred eating the pasta and tried to remove most of the vegetables but he was sick so hopefully next time he will eat some of the zucchini and carrots too or I am thinking of cutting them even smaller so they can't pick them out haha life with toddlers!

26.6.17

Soba Noodle Salad


I love this salad so much that I could have it for lunch everyday! I am happy I made enough yesterday to have some leftovers for lunch today. :)

This salad is so colourful and would be great to bring to a dinner party or a picnic! 

You can add tofu to it too if you want some extra protein!

Running Post

I am not sure if anyone is interested but I thought I would do a blog post about running. It is my own blog after all I should be able to share what I feel like!

I have been quite addicted to running lately. It is my favourite way to exercise and since becoming a mum a great way to have some "me time". I have been running on and off for the past 5-6 years completing quite a few fun runs ranging from 5k to 14km but I have not run much at all since giving birth to my twins. Almost 2 years ago!

This year I only started running in April and have been going for early morning runs before my husband and twins wake up at 5h30/6am 2-4 times per week and I do a "long run" on Sundays. I started very slowly and not running more than 10-20 minutes just to get my fitness back up and get into the habit of waking up early and going for a run in the dark. I have been using the Nike+ Run Club app and their coaching program.

I have found after a weeks it is my favourite moment of the day (although coming back and jumping in the hot shower and sometimes back into bed is amazing too!) The days I go for runs I am much happier, calmer, more patient with my cheeky twins and more energised.

A long time goal of mine has been to complete a half marathon. I decided to sign up and do the Perth City 2 Surf Marathon at the end of August this year. It starts in Perth city, goes around Kings Park and finish at the beach! 21.1 km will definitely be very hard but I am excited to see if I can do it!

So I have 9 more weeks to go and increase my long runs while staying injury free and in the meantime I will keep making lots of yummy healthy vegan recipes! Because the best thing about running lots is able to eat all the food I want haha

I will post a few more blog posts about running and training for a half marathon while eating vegan. In the meantime let me know if you like running? have you done a half marathon?



Clairexxx


24.6.17

Vegan Blueberry Lemon & Poppyseed Loaf

This recipe was a huge hit on my Instagram page. So thank you everyone for loving this recipe and my picture so much! It has been a few weeks since I made it so I think it is time for me to make this loaf again this weekend. I love baking or making something sweet over the weekends. Do you do too? I love sharing a slice with my hubby and twins for afternoon tea!


20.6.17

Vegan Lemon & Acai Cashew "Cheesecake"


This double layered cheesecake was so delicious! I made it filming myself to do an Insta story takeover on The Feedfeed vegan channel. I am so lucky to have been given this opportunity and to also be an editor at The Feedfeed for their vegan cheesecake feed.

I hope you will enjoy my vegan cheesecake recipe.



Ingredients:
Crust:

  • 1 cup of raw cashews
  • 1/3 cup of coconut flour
  • 1/3 cup of brown rice malt syrup
  • dash of vanilla and sea salt
Filling:
  • 2 cups of raw cashews soaked for 24 hours in water
  • 1/2 cup of nut milk of your choice
  • 3 tbsp or more of rice malt syrup
  • 1 tbsp of nutritional yeast to give it a "cheese" cake flavour (optional)
  • 1/2 tsp of vanilla paste
  • pinch of sea salt
  • 3 tbsp of melted coconut oil
For the lemon layer:
- 1/4 cup of lemon juice
-1 tsp of lemon zest 
(optional: 1/2 tsp of turmeric for a yellow colour)

For the Acai layer:
- 2 1/2 tsp of Acai powder or if you do not have it  1/2 to 1 cup of frozen berries

Instructions:
  1. Soak 2 cups of cashews overnight in water;
  2. In a food processor, mix the cashews and coconut flour until fine then add the rice malt syrup, vanilla and sea salt until it forms a sticky dough.
  3. In a cake tin, line with plastic wrap or baking paper press the dough to form the cheesecake base with wet fingers.
  4. Place it in the freezer while you make the filling.
  5. For the filling, drain and rinse the cashews and blend them for a few minutes on their own until it forms a paste. 
  6. Add in the nut milk, coconut oil, vanilla, salt, rice malt syrup and nutritional yeast. Blend for a few minutes.
  7. Remove half of the filling from the food processor (about 1 1/2 cup) and set aside in a bowl. Add the lemon juice and lemon zest in the food processor and blend. 
  8. Pour the lemon layer on top of the base and set aside in the freezer.
  9. In the food processor, add the remaining cashew filling and blend with the acai powder or frozen berries.
  10. Spread carefully on top of the lemon layer and place in the freezer for 3 hours minimum. 
  11. Take out of the freezer 1 hour before serving.
  12. Top with strawberries, blueberries, coconut or any toppings you want. 






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